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The soft-baked Oatmeal Cream Pie from Little Debbie is one of the favorite snacks from the 90s. This mini whiskey oatmeal cream pies recipe will bring back the good old days.
With the right ingredients like brown sugar, butter, and molasses, it is unbelievably easy to make puffy oatmeal cookies. For a more refreshing filling, you can make your own whiskey marshmallow cream.
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Oatmeal Cream Pies remind many of us of the innocent childhood days. It’s not hard to see why; the combination of the soft whole-grain oat cookies and the gooey vanilla creme filling was hard to top. If your cravings get the best of you, know that anything is possible in the art of bakery!
Reviving a nostalgic dessert with an innovative addition is one of the most amusing parts of baking. The oatmeal cookies in this recipe will follow the traditional Little Debbie method with a few nuances.
So, instead of the crunchy cookies that need soaking in the coffee, you will obtain moist and squishy cookies.
The order in which you mix the ingredients is everything. Starting with plenty of brown sugar, butter, and salt, you will first have a creamy batter in your hands. The fluid ingredients will follow, such as eggs, vanilla extract, milk, and whiskey.
You will finish off the dough with flour and oatmeal in the very end. Now, I know what you are thinking, whiskey has an undeniably strong smell. However, the smell will fade out as whiskey will infuse throughout the dough, leaving a hint of tangy flavor behind.
Next up, you need a cream for your cookie sandwich. This mini whiskey oatmeal cream pies recipe calls for a whiskey-spiked merengue.
If you see the word whiskey in a recipe, there is no harm in adding it into every layer, am I wrong? The combination of Irish whiskey, vanilla beans, and brown sugar makes a meringue-like cream that will pair beautifully with your cookies.
Wrap your kitchen apron around your waist, and let’s get started with our whiskey oatmeal cream pie!
Cooking Tools: Oatmeal Cream Pies Recipe
Although the cookie mixture will turn into a dough in the end, I strongly recommend that you use a mixer with a paddle attachment. You should make sure that all the liquid ingredients are perfectly mixed and that brown sugar is fully dissolved, which will be a lot easier with a stand mixer.
Also, remember to follow the speed indicated in the recipe, as each ingredient will best-dissolve and integrate at a different mixing rate.
Important note: Use a silicone spatula to mix the oatmeal; do not use the paddle attachment for this step! Also, a word of advice: For the ingredients to infuse perfectly throughout, you can try to chill the dough in the bowl for an hour before scooping onto your baking sheet.
Removing the oatmeal cookies from the baking sheet and tray can be tricky because these cookies are prone to breaking apart.
First of all, you should make sure that the cookies cool down to room temperature before you try to remove them from the wire rack. To separate them from the baking sheet, use a thin spatula so that the cookie can retain its shape when lifted.
When it is time to make your brown sugar whiskey marshmallow cream, switch to a whisk attachment with your stand mixer. This will ensure that your meringue is free of grains and fully combined.
To spread the cream onto the bottom cookie, the easiest method is to use a piping bag with a small round tip.
The Choice of Whiskey
This whiskey oatmeal cream pie calls for Irish Whiskey both in the dough and in the cream because it is relatively smoother and sweeter than some other types of whiskey. Bourbon is a great alternative for a similar flavor. Rye Whiskey will give a more fruity and hard-edged taste, while Scotch will contribute to a more woody and smoky taste in the cookie.
Add/ Remove/ Substitute
- If you don’t have vanilla beans, you can substitute vanilla extract in both the cookie and the cream.
- This recipe calls for light brown sugar, but dark brown will work just fine. In fact, you can generate a stronger flavor using dark brown sugar.
- If you don’t have – or don’t want to use – whiskey, you can substitute more vanilla extract or pure almond extract.
Storing
You can keep your oatmeal cream pies refrigerated for up to four days. The other option is to store them in a dry and cool place at room temperature, but the storage time will decrease to two days because of the cream.
Frequently Asked Questions: Oatmeal cream Pies Recipe
Are oatmeal cream pies good for you?
Yes and no. There is less saturated fat in oatmeal cream pies, which is healthy for your cardiac and digestive systems. However, Little Debbie’s oatmeal cream pies have abundant carrageenan, which poses a high risk of gastrointestinal inflammation and colon cancer.
Do oatmeal cream pies have dairy?
The answer is yes for the original ones, but you can incorporate coconut milk, pumpkin puree, and maple syrup into your recipe for a gluten-free and dairy-free version.
Are Little Debbie Oatmeal Cream Pies vegetarian?
Because of the high Gelatin content, Little Debbie Oatmeal Cream Pies are not vegetarian.
When did oatmeal cream pies come out?
The original recipe dates back to 1935, invented by O.D McKee of McKee Foods Corporation, but the official launch of the product wasn’t until 1960.
Conclusion
Don’t you just love making grown-up versions of all-time favorite snacks? Little Debbie’s collection of snacks is the perfect playground to experiment with your baking skills.
Even if whiskey has a sharp flavor when neat, this flavor will mellow out inside the vanilla, sugar, and spices like cinnamon, giving an overall-butterscotch-like flavor.
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